This weekend, I got to repeat a delicious, favorite recipe of ours, Salmon Cakes!  They are easy to make and a fun variety to our weekly go-to meals.  Especially with summer coming up, this dish will take you right to that favorite beach-front restaurant!

Honestly, forgive me all of the Ocean-side locals, I’m not a huge fan of seafood. But I know it has so many healthy benefits like;

  • It’s really high in protein and pretty low in fat (of course some fatty meats are totally healthy and have their place in your diet, but a variety protein types is important!)
  • It is high in Omega-3 Fatty Acids (most fatty meats are higher in Omega-6’s, that’s why variety is important – so that you get all of the essential nutrients and fatty acids your body needs in balance!)
  • It is high in vitamins and minerals, like zinc, iodine, potassium, phosphorus and many of the B Vitamins, Vitamin D and Vitamin A.

So, I do try to incorporate some fish into my diet which means I need some delicious recipes to make it the most appetizing as possible!

Salmon Cakes are not only high in protein but can easily be a secret-veggie-transportation too :). I love encouraging people to get as many vegetables into their diet as possible so being able to sneak some in and not even know they’re in there is always a win!

This recipe will make 10 Cakes/Patties and each Cake is 130 calories from 10g of protein, 7g of carbs and 5g of fat!

A common trend with my favorite recipes is everything goes into one bowl or pan at once 🙂

INGREDIENTS:

  • 1lb of Salmon (**Choose “Wild Caught”, not farm raised!)
  • 1 cup of Panko Bread Crumbs
  • 1/4c diced onions
  • 1/2c Shredded Zucchini (use a cheese-shredder to shred right into the bowl)
  • 3T of Mayo (choose an olive oil or avocado oil based mayo if you can!)
  • 2 large eggs
  • 1-2T Worcheshire Sauce
  • 1tsp Dill (fresh or dried!)
  • 1tsp Dried Parsley (or 1/4cup fresh parsley!)
  • Salt & Pepper to taste

You can also add in any other diced or shredded veggies too, like red peppers, carrots, riced cauliflower (patted dry), or shredded greens.

DIRECTIONS

  • First, bake the salmon. (aluminum foil over a baking pan, place salmon skin-side down, drip some olive oil over top and sprinkle with salt and pepper, 350 in the oven for 10ish minutes until it flakes easily with a fork)
  • Once salmon has cooled, remove the bottom skin layer and place into a large bowl.
  • Then, add in all other ingredients.
  • Using your hands, mix everything together until it’s well combined, the texture should be somewhat dry so patties can stick together.
  • If mixture does not hold together well, you may need to add some more Bread Crumbs.
  • Scoop up some of the mixture and create a patty about 3″ circumference and 1/2″ thick.
  • You have 2 options to cook these now, either back in the 350 oven for 10-15 minutes on an oiled pan or (my favorite) on a pre-heated and oiled iron skillet over medium heat, cook until bottom is browned, flip to cook other side.

Our favorite ways to enjoy these include:

Topped with a ranch/sriracha combo (as always, read the label on your ranch bottle to avoid canola/soy oil, look for avocado-oil based products )

On a “lettuce wrap” using Romaine or Iceburg Lettuce

On top of Dave’s Killer Bread, toasted and smeared with the ranch/sriracha combo

Over rice with a homemade tartar sauce

If you find another delicious combination, let me know!

*food photos do not belong to me, we ate ours too quickly for photo proof 🙂